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Susan Jung

A friendly greeting and the immediate offer of glasses of hot water (instead of the annoying "sparkling or still?") give a great first impression when it's cold outside. So we were impressed with U-Hang before we looked at the menu. Fortunately, the meal didn't disappoint.
The menu is very brief — one page, offering small and large plates, plus a few extras.
The seafood scallion pancake (HK$98) was thick and chock-a-block full of ingredients. It was well-cooked, soft inside, but with a crusty exterior, and came piping hot with a light dipping sauce.

The ubiquitous KFC — Korean fried chicken (HK$98) — was one of the best versions I've tasted in Hong Kong. The boneless dark meat came with a well-balanced sauce that was spicy and not too sweet. Bulgogi beef taco (HK$98 for three) had tortillas that were too thin, so they fell apart. It was a mess, but a delicious, finger-licking one.

From the "bigger plates" section, we ordered pork belly ssam (HK$168). The pan-fried pieces of pork belly were tender, and served on a cast iron plate that kept the meat and other ingredients — king mushrooms, chives, and roasted garlic cloves — nice and warm. But there weren't enough lettuce leaves for wrapping the ingredients.
Stone pot rice with fish roe (HK$138) was a great ending to a really good meal. The rice came with a plentiful amount of fish roe, which gave a delicate crunch, plus vegetables and a duck egg yolk, which we mixed in.
Our one complaint is that they don't serve banchan — the side dishes that are usually available gratis at Korean restaurants.
The space is U-shaped, with an open kitchen at one end.

U-Hang, Hang Sing Mansion, 58-60 High Street, Sai Ying Pun, tel: 2549 6788. About HK$300 without drinks or the service charge
 


Restaurant review: U-Hang - Korean food as good as the thoughtful service 

Stone pot rice with fish roe. Photos: Jonathan Wong

U-Hang occupies a U-shaped space on High Street, Sai Ying Pun, and has an open kitchen.